Want to make you friends that talk about how good they can grill a steak envious? Here is a dish that will have them on their knees begging to learn from the master! Chuck roast is a middle of the road cut of meat and does not have the same stature as some of the other primo cuts. However it does have good bit of marbling and does well in the high smoking (250 degrees) to low BBQ (300 degrees) temps if you prepare it right.

*** The night before ***
Mix 8 ounces of the steakhouse marinade and 2 ounces of the bourbon in a Ziploc bag and place the chuck roast in the bag for at least 8 hours of marinating before smoking.

Preheat you smoker to 250 degrees.
Place all of the dry ingredients in a bowl and mix well.
Apply the dry rub to the marinated meat from the night before. Cover the entire meat with the rub.

Mix the remaining bourbon with the unused marinade and use as a basting solution after the first hour in the smoker. Baste every Ĺ hour until done.

Place on the smoker and cook to an internal temperature of 150 degrees (approximately 20 minutes per pound.)

When the meat is done, allow it to rest for 20 minutes to allow the juices to redistribute. Slice into steaks or strips 3/8 inch thick.

While the meat will be great, the bourbon and steakhouse glaze is out of this world. The two layers of flavor complement each other and you can not get the texture and flavor such as this on a regular grilled steak!_________________https://www.linkedin.com/in/michaeloberry

I FINALLY got around to tryin this out today - those pics just drew me in..LOL.

The flavor was really good - the sweet of the brown sugar really kicked in for me. The only thing I didn't care for was the cut of meat - I think a tri-tip or something similar 'might' be a better choice. I did a 5 lb Chuck Roast as the recipe called for - but my wiffe thought it was too fatty etc and my crew (who usually make it over for Sunday BBQ dinner) thought the same.

Not being mean - just offering feedback. Otherwise, very nice recipe Alien!!

Let me begin by saying, I am new to smoker cooking. Do you put the meat right on the grate or do you put it in an aluminum pan. I would think the pan would help it to keep some of its juices? I am going to try this recipe this weekend. Any info is appreciated. Thanks, Kevin